Method

• 1.
  You will need 1kg lemons or limes for this (you may need extra for juicing if your citrus is dry) and 200g pure salt. Cut the lemons or limes into quarters (or halves if they’re very small). Put 20g salt into the bottom of 2 sterilised jars and top with a few layers of lemon or lime, pressing down on the skins as you go to release the juices. Sprinkle with another 20g salt, then add another layer of fruit. Slide 1 tsp black peppercorns, 1-2 bay leaves and a pinch of chilli flakes down the side of each jar. Repeat the layering with the fruit and salt until the jar is almost full (leave a 1cm gap at the top), remembering to keep pushing down as you go – the fruit needs to be entirely covered in juice.
• 2.
  If your fruit hasn’t released enough of its own juices, squeeze a few extra lemons or limes and pour the juice over to cover. Wipe the rim of the jar with paper towel to remove excess salt, then seal and let it sit in a cool, dark place for 6 weeks. You know your lemons or limes are preserved when the salt has completely dissolved into a gel-like liquid. Once opened, store in the fridge for up to 1 year.